This is complex and successful version of barrel fermented Viura. Grapes for the wine comes from 20-year-old vines grown in very poor, low yielding soils. Fine use of French oak and lees stirring combined with shorter barrel ageing (5 months) has maintained the primary fruit flavours while adding complexity to this endemic variety. The wine is full bodied with notes of peach, butterscotch, lemon peel and earthiness. The oak is perfectly balanced without overwhelming the delicate aromatics. A fine piece of winemaking. 92 points.
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